Ingredients
Corn, Corn Masa Flour (Corn Treated with Lime), Monterey Jack Cheese (Pasteurized Grade A Milk, Cheese Cultures, Salt and Enzymes), Fat Free Cultured Greek Yogurt (Grade A Nonfat Milk contains the following live and active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, and L. Casei), Spinach, Cooked Quinoa (Quinoa, Expeller Pressed Canola Oil, Salt, Extra Virgin Olive Oil), Water, Butter (Pasteurized Cream), Mushrooms, Tomatoes, Ricotta Cheese (Sweet Whey, Whole Milk, Sweet Cream, Culture, Vinegar and Salt),
Feta Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Natamycin
{a Natural Mold Inhibitor}), Organic Sugar, Onions, Pitted Kalamata Olives (Olives, Water, Salt, Vinegar, Spices {Rosemary, Thyme & Laurel Leaves}, Olive Oil), Sundried Tomatoes (Tomatoes, Salt), Aluminum Free Baking Powder, Salt, Expeller Pressed Canola Oil, Parsley, Spices, Red Pepper Chili Flakes, Garlic Powder.
Note: Olives May Contain Pits
Contains: Milk
Heating Instructions
Keep frozen until ready to heat. Do not thaw out.
Microwave Oven:
Note: Heating instructions were tested with an 1100-watt microwave.
Remove tamale from package and wrap in a damp paper towel and place on a microwave safe plate. Place in oven and heat on HIGH for approximately 2½ - 2¾ minutes. Let stand 1 minute before serving. Remove tamale from corn husk and enjoy. (Variations do occur in microwave ovens, so consult your owner’s guide for exact settings and time).
Steaming on Stove Top: Remove tamale from package and place in a stovetop steamer. Steam
for 20 - 25 minutes. Let stand for 1 minute before serving. Remove tamale from corn husk and enjoy.